Roasted Veggie Salad With Avocado Dressing
Roasted Veggie Salad With Avocado Dressing Serves: 4 INGREDIENTS 1 red bell pepper, roughly chopped 1 pound butternut squash 1 pound Brussels sprouts, hulled and halved 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons olive oil 4 ounces mixed greens Avocado Dressing 1 avocado 1 small garlic clove Juice of 1 lime 1/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper PREPARATION 1. Preheat oven to 400°F/200°C 2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated. 3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes. 4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy. 5. To assemble the salad, place a handful of mixed greens on a plate and top with ? of the roasted veggies. Spoon on the Avocado Dressing and serve. Music provided by Audio Network. Used with permission